Step 2: Whizzing it up

Step 3: Storing and Freezing

Once made, the green thai curry paste can be stored in an airtight jar in the fridge for up to three weeks. I prefer to freeze it in blocks so that I...

This is a recipe for a fantastic green thai curry paste. The original recipe I've long since lost, I make up a large batch once every 6 months or so and freeze it in blocks. Once made I can pull a block of curry paste out the freezer any time I like and fry it with chicken, coriander, carrots, beans and coconut milk to make a wonderfully creamy curry.

I think the original recipe was a quarter the size of this one, but when using the food processor I find it harder to make in smaller quantities as bits get stuck to the side then there isn't enough paste in there to get properly puréed.

The total cost of this was 13 GBP and should easily make 20 curries. Much cheaper and better than buying those expensive little jars of curry paste.

The recipe for the curry that uses this paste can be found here: Green Thai Chicken Curry. It can also be used to make a mean chicken and coconut soup.